Exquisite Vegan Brazilian Coconut Tapioca Pudding (Mousse de Tapioca Vegana)

Allergens

Coconut, Soy (in some vegan whipped cream)

Ingredients

• 1 cup small tapioca pearls
• 3 cups coconut milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 can (14 ounces) full
• fat coconut cream
• zest and juice of 1 lime
• pinch of salt
• vegan whipped cream, for garnish
• fresh berries, for garnish

Instructions

1. Rinse the tapioca pearls under cold water and drain.
2. In a large saucepan, combine the tapioca pearls, coconut milk, sugar, vanilla extract, lime zest, and salt. Cook over medium heat, stirring occasionally to prevent sticking.
3. Bring the mixture to a boil, then reduce heat to low and continue to cook for 15 minutes or until the tapioca pearls have expanded and are tender.
4. Remove from heat and let it cool for about 10 minutes. Stir in the coconut cream and lime juice. Cover with plastic wrap to avoid a skin from forming and let it chill in the refrigerator for at least 4 hours, or overnight for best results.
5. To serve, divide the tapioca pudding between 6 individual dessert glasses. Top each portion with a dollop of vegan whipped cream and fresh berries.

Chef’s Insight

Be sure to rinse the tapioca pearls well before cooking, as this will prevent any clumps from forming in the pudding. - The key to a creamy and smooth pudding is to stir constantly while cooking and ensure all ingredients are thoroughly combined.

Notes

Feel free to experiment with different types of coconut milk or even almond milk for a nutty twist.